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Purification and characterisation of trypsins from the pyloric caeca of mandarin fish (Siniperca chuatsi)

文献类型： 外文期刊

作者： Lu, Bao-Ju 1 ; Zhou, Li-Gen 2 ; Cai, Qiu-Feng 1 ; Hara, Kenji 3 ; Maeda, Asami 3 ; Su, Wen-Jin 1 ; Cao, Min-Jie 1 ;

作者机构： 1.Jimei Univ, Coll Biol Engn, Key Lab Sci & Technol Aquaculture & Food Safety, Jimei 361021, Xiamen, Peoples R China

2.Zhejiang Acad Agr Sci, Inst Food Proc, Hangzhou 310021, Peoples R China

3.Nagasaki Univ, Fac Fisheries, Nagasaki 8528521, Japan

关键词： trypsins;siniperca chuatsi;purification;immunoblotting;homology

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

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收录情况： SCI

摘要： Two trypsins of anionic form (trypsin A) and cationic form (trypsin B) from the pyloric caeca of mandarin fish (Siniperca chuatsi) were highly purified by a series of chromatographies, including DEAE-Sephacel, Sephacryl S-200 HR, Q-Sepharose or SP-Sepharo

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